Things to know about Pupinova Pita Recipe
Mihajlo Pupin was a Serbian – American scientist, professor, and inventor. He lived from 1854-1935. In Serbia, his legacy is well respected. This recipe was his favorite childhood dish and it comes from the village he is from. When he first came to America he had only 5 cents with him, and as a kid that time, he spent them on a plum pie. The pie was nothing like the ones in his childhood since there were more plum stones than plums. He said later in his life that the pie represented the time he spent in America and that if he had much more money in his hands he would have spent them the same way. The pie is made from blue plums cut in half and covered in dough.
Mouthwatering Traditional Serbian Plum Pie from Idvor. Authentic Recipe of Pupinova Pita.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
Dough
- 550 grams (1.21 lb) Flour
- 1 pc Egg
- 1 pc Egg Yolk
- 125 grams (4.41 oz) Margarine
- 250 grams (8.82 oz) White Sugar – Regular Sugar – Granulated Sugar
- 200 mL (6.76 floz) Milk
- 40 grams (1.41 oz) Baking Powder
- 1 tsp Baking Soda
Filling
- 100 grams (3.53 oz) Almond
- 250 grams (8.82 oz) White Sugar – Regular Sugar – Granulated Sugar
- 200 grams (7.05 oz) Cherry
- 700 grams (1.54 lb) Plum
- 1/2 tsp Vanilla Sugar
Instructions
Pie Dough/Crust
- In a bowl mix flour and margarine until well combined and loose.
- Add sugar, baking powder, and baking soda and mix well.
- Then add milk and eggs. Mix until the dough is formed.
- Take 2/3 of the dough, roll it and press it into your pie pan/dish. Set aside.
Filling
- Wash the fruits and remove the stones/seeds.
- Combine all the ingredients for your filling. Set aside.
Assembling
- Preheat the oven to 180°C/360°F.
- Transfer your filling into the pie crust you made.
- Roll out the remaining 1/3 of the dough to make a cover for you pie.
- Cover the pie with the dough. Press the edges using a fork to seal the filling inside.
- Bake it for 20 minutes or until golden brown.
— Specific Atributes of This Recipe:
Nutrition
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